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KACCHE KELA KI SUBZI Recipe | | Main Course Recipe by reluctant_chef |
| | INGREDIENTS | Very easy, Very quick, Perfect for Jains during paryushan
Ingredients:
Raw bananas
Gur (jaggery)
Kokum (or Malabar tamarind)
Oil
Hing
Haldi powder
Red chili powder
Dhaniya jeera powder
Salt
| | METHOD | Peel the raw bananas (peel will be very thick and hard so you will have to peel with a knife deeply). While cutting, make slices and keep in water to prevent from turning black.
Heat oil in a pan and sautee hing. Then add the raw banana slices and 1/2 cup of water. Let it cook for some time till the banana has become pieces have become soft. Then add 1tsp gur, 2 pieces of kokum, haldi powder, dhaniya powder, red chilli powder and salt. Cover and let it cook for some time such that gur has melted and spices have mixed well.
Your kaccha kela subzi is ready! This is one of my favourite paryushan dishes.
(Cooking Tip: Always add the sour and sweet ingredient, in this case gir and kokum, after the main vegetable, banana in this case, has been cooked. If you add either of them early on, they prevent the vegetable from getting cooked. This tip is applicable for All vegetables)
In case you are curious what is Paryushan? It is an 8-day fain festival around the time of Ganesh Chaturthi, when practising Jains avoid eating green vegetables and vegetables or fruits that grow underground (all roots).
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